Not-Quite-Vegetarfrikadeller (Root Vegetable Bake)

The Wikipedia article about frikadeller mentions that vegetarians can now enjoy a meatless version of frikadeller and links to a recipe for vegetarfrikadeller. The recipe is in Danish, although that wasn't too difficult to handle, given the wide variety of internet resources that can be called upon to aid in translating Danish to English and metric to units more familiar to folks in the US. However, when I started in on the recipe, I was quickly foiled by the amount of shredding necessary to create the fine-grained mixture needed to create vegetarfrikadeller. Perhaps if I had a full-sized food processor, grating beets, parsnips, and carrots would prove to be fairly easy, but in this case, I decided to use the ingredients I had to create a slightly simpler dish. So in this post, I present two recipes - first, the root vegetable bake I actually made, and second, a translation of the recipe for vegetarfrikadeller mentioned above, should anyone with better shredding or food processing abilities like to give it a whirl.

Root Vegetable Bake (10-12 servings)
3/4 lb. parsnips, cut into thin strips
3/4 lb. beet, cut into thin strips
3/4 lb. carrot, cut into thin strips
1 medium onion, diced
2 cloves garlic
2 eggs
2/3 cup milk
1/2 tsp. salt
1/2 tsp. pepper

1. Preheat oven the 350F.

2. Mix all ingredients together in a large (9 x 13) baking dish and spread evenly in dish.

3. Bake at 350F for one hour, stirring twice. If vegetables are still too crisp, increase heat to 400F and bake until desired tenderness is reached.

Vegetarfrikadeller (translated from Danish recipe)
(note: some measurements have been slightly adjusted to account for differences in measurement systems and the desire to make units more simple)
1 lb. parsnips
1 lb. beets
1 lb. carrots
4 eggs
2/3 cup milk
1-2 bouillon cubes
1 large onion
2 cloves garlic
2-3 T. flour

1. Shred parsnip, beet, and carrot and mix with eggs.

2. Heat milk and dissolve bouillon cubes, add onion, garlic, salt, pepper, and flour.

3. Combine vegetable and milk mixtures, pour off excess liquid.

4. Shape into balls with a tablespoon and fry in butter or vegetable oil, 10 minutes per side.

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